When there’s about half an hour left for the pork, start shredding the cabbage!*

Once the cabbage is shredded, heat 1T of oil in a large pan over medium-high heat.

Stir in the ginger paste and cook until fragrant.

Reduce heat to medium and add the cabbage.

Stir fry the cabbage for a few minutes.

Open the crock-pot and take about 1/4 cup of the slow cooker juice and add to cabbage.

Stir to coat.

Repeat until your cabbage suits your preference for taste and texture. I wound up using 3/4 cup of slow cooker juice.

At this point, the pork should be done. Remove pork from the crock-pot and shred.

Take remaining crock-pot juice and add it to a pot.

Simmer on medium heat until the sauce thickens, about 30-45 minutes. This is just enough time for you to watch an hour long show without commercials. Of course, without commercials, you’ll need to remind yourself to check the pot so you don’t burn your sauce.

Once sauce is done, plate and serve. Place cabbage on plate, top with shredded pork, and drizzle sauce on top.

*Cabbage Shredding Notes!

I actually bought a head of cabbage. I’m one of those people who prefers to buy lettuce and carrots washed, bagged, and cut the way I need it. Unfortunately, the store did not have bagged shredded cabbage when I went shopping. Fortunately, shredding cabbage is super simple. Now we can all save money and impress our friends by whipping out our chef’s knives and becoming cabbage shredding machines.

Quarter. Core. Slice.

Peel off and discard any leaves that are falling off, damaged or super dirty.

Slice cabbage in half.

Slice each half in half.

Using a diagonal cut, remove the core from the bottom of each wedge.

Now, just slice the cabbage thinly. You can slice in any direction, depending on how long you want your cabbage pieces to be.